Kitchen Supervisor | Bob's Steak and Chop House

Kitchen Supervisor Bobs Steak and Chop HouseOverview:The Kitchen Supervisor will have overall responsibilityforefficient and effective running of the kitchen and food production ensuring operating costs are minimized. The execution of all Omni Hotel and company policies/procedures ensuring that all services provided achieve the established standards within the agreed budgetary conjunction with the Executive Steward ensure a high standard of cleanliness and hygienic practice throughout the :To assist the General Manager in budgeting i.e. food cost/payroll/ agreed control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for immediate guest satisfaction with the smooth and effective running of the day-to-day create recipes and production maintain control of the standards for purchasing and receiving closely with the purchasing manager and general manager to establish and maintain control of the standards for purchasing and receiving test and evaluate products for quality paying particular attention to yield/holding qualities/market price/wastage usage of control purchasing of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under banquet menus when inspect all food service sections during service time to ensure that the correct standards are for control of equipment and scheduling the efficient and effective utilization of all food production staff especially in scheduling and controlling with establishing effective and efficient office procedures in handling daily menus/banquet menus/purchases and receiving/general correspondence/filing and :2yearsculinary experience in a hotel or restaurant kitchen with minimum one-year kitchen supervisory experience have proven culinary skills and must be able to lead develop and motivate to teach employees importance of and how to interact with internal/external guests and courteously solve internal that all health standards are consistently all safety and security policies and procedures are trainstaffto produce high volumes of work while maintaining quality per Omni and Bobs Steak & Chop House -motivated and ability to work with limited to write and perform daily prep list and par a working knowledge of sanitation standards. Eye/hand coordination needed to use all kitchen equipment. Highly motivated self-starter focused on quality organization cleanliness and ability to work in afast-pacedhigh pressure work environment while executing delegated tasks and to prioritize organize and follow be able to utilize culinary tools (knifes commercial equipment etc.) and taste/ schedule to include nights weekends and bend lift carry push pull and place objects weighing up to 50 pounds without or walk for an extended period or for an entire work repetitive motion of arms and hands.